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Savoy Hotel dinner menu, November 2, 1898

Download men001060.tif (image/tiff; 116.7 MB)

Information

Date

1898-11-02

Description

Note: Handwritten menu Restaurant: Savoy Hotel & Restaurant Location: London, England

Digital ID

men001060

Permalink

http://n2t.net/ark:/62930/d1bg2hs8x
Details

Alternative Title

Carte du jour, Savoy Hotel

Contributor

Contributor: Escoffier, A. (Auguste), 1846-1935

Subject

Cooking, European

Time Period

1890s (1890 - 1899)

Resource Type

Text

Material Type

menus

Source

Savoy Hotel, dinner menu, 1898 November 02

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men001060. Bohn-Bettoni Menu Collection, 1854-1939. MS-00793. Special Collections and Archives, University Libraries, University of Nevada, Las Vegas. Las Vegas, Nevada. http://n2t.net/ark:/62930/d1bg2hs8x

Rights

This material is made available to facilitate private study, scholarship, or research. It may be protected by copyright, trademark, privacy, publicity rights, or other interests not owned by UNLV. Users are responsible for determining whether permissions are necessary from rights owners for any intended use and for obtaining all required permissions. Acknowledgement of the UNLV University Libraries is requested. For more information, please see the UNLV Special Collections policies on reproduction and use (https://www.library.unlv.edu/speccol/research_and_services/reproductions) or contact us at special.collections@unlv.edu.

Standardized Rights Statement

Copyright Not Evaluated

Digital Provenance

Digitized materials: physical originals can be viewed in Special Collections and Archives reading room

Extent

12 3/8 x 8 3/4 inches
250 bytes

Language

French

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Men001060 <br> <br> <br> Carte au Tour. <br> Cavrix <br> Royal Hatuires <br> Diner 29.10.98 <br> <br> <br> POTAGES <br> Creme de tomate <br> Lamballe <br> Petite Marmite <br> Bisque d'écrevisses <br> Vermicelle <br> Brunoise <br> Queue de Boeuf <br> Bortsch <br> Tourtue claire <br> <br> <br> POISSONS <br> Quenelles de brochet à la Mayonnaise <br> Turbot hollandaise <br> Eperlaus fils <br> <br> <br> Sole Montreuil <br> Cabillaud aux queues d'écrevisse <br> Homard a l’Americaine <br> Auges a cheval <br> Laitaucer a la Russe <br> Merlou Berry <br> Anguille au Matelot <br> Blanchchaille <br> Rouget au Safran <br> Saumon a la Royal <br> <br> <br> ENTREES <br> Filet de mouton à la Clermont <br> Poulet poele tureme <br> Faisai ei pocotte a lfreuses <br> Ris de veau aux petits pois <br> Tomuerdos chauser <br> Housse de volaille au madère, <br> Parfait de Strasbourg, <br> Becassine a la Douglas <br> Escalopes de foie gras aux truffes, <br> Tête de veau en Poulette <br> Orties au Champagne <br> <br> <br> CURRIES: <br> Of fole <br> Eggs <br> Lobster <br> Pragous <br> Mutton <br> Chicken <br> Lapereau <br> Boulay <br> Duck <br> Papu <br> Grouse <br> Faisau <br> Pigeon <br> Savouries: Badau <br> Laitues <br> Sweet: Boubay Mabraugee <br> <br> <br> ROTS <br> Poularde <br> Pigeon <br> Caille <br> Poulet Reine <br> Grain <br> Canetou Anglais <br> Canetou Rousais <br> Perdreau <br> Fraisou <br> Grouse <br> Moureittes <br> Orthaus <br> Becassiue <br> Comard Sausage <br> <br> <br> LEGUMES <br> Asperges <br> Outiebauts de Paris <br> Chousfflears <br> Epinards <br> Haricots verts <br> Petit pois <br> Romates faries <br> Cardons <br> Celeri cardons ala noelle <br> Mais <br> Flagelets <br> <br> <br> ENTREMETS <br> Bombe Marie Louis <br> Gateaux <br> Domino Rose, <br> Coupe Jacques, <br> Salade d’orange, <br> Souffle Polauge <br> Papier Fantaisie glacee <br> Pair Cherry <br> Ceries Juliet <br> Auaos Monster Joe <br> Glaces: Vaiulle, fraise, eitow, orange, cafe, chocolat <br>